Ribollita Italian Soup

• 3 tbsp olive oil
• 1 large onion, diced
• 2 None celery stalks, diced
• 1 large carrot, peeled and diced
• 3 cloves garlic, finely chopped
• 5 oz pancetta, diced
• 3 sprigs thyme
• 2 quarts chicken or vegetable stock
• 1 cup cannellini beans, soaked overnight
• 3 None tomatoes, seeded and diced
• 1 None zucchini, diced
• 5 oz cavolo nero (black leaf kale), roughly chopped
• 4 oz Italian bread, crusts removed, torn
• None None Extra virgin olive oil, to serve
• None None Parmesan cheese, to serve

1. Heat oil in a Dutch oven on medium heat. Add the onion, celery, carrot, garlic, pancetta and thyme. Cook for about 5 mins or until the vegetables have softened but are not colored.
2. Add the stock and bring to a boil. Reduce heat to low; add the beans and simmer for 30 mins or until the beans are tender.
3. Add the tomatoes, zucchini, kale and bread and simmer for a further 15 mins.
4. Season the soup to taste with salt and pepper. Turn off the heat and let stand for 10 mins.
5. Serves with a generous drizzle of extra virgin olive oil and Parmesan cheese on the side.

olive oil, onion, celery stalks, carrot, garlic, pancetta, thyme, chicken, cannellini beans, tomatoes, zucchini, black leaf kale, italian bread, extra virgin olive oil, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/31396 (may not work)